Recipezaar: French,Dinner Party recipes

Provençal Artichoke Ragout (Artichauts à La Barigo

Thu, 23 Apr 2009 16:07:44 -0400

This traditional French spring-time recipe is from Martha Rose Shulman, and was printed in the New York Times, "Recipes for Health" (April 7, 2009). How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water. -- posted by blucoat

Herb Roasted Eggs

Sat, 25 Apr 2009 15:31:57 -0400

From Ina Garten...posting to share with all. This is a delicious low carb breakfast, or can be served with thin toasted french bread slices. -- posted by Tiny_Toodles

Chard and Onion Omelet (Trouchia)

Wed, 29 Apr 2009 15:19:53 -0400

This is a simple and delicious springtime recipe from Debora Madison's essential cookbook, "Vegetarian Cooking For Everyone". The traditional trouchia is a specialty of Nice, where slices of it are sold and eaten cold on the street. This is a very versatile recipe. You can substitute almost any green (kale, beet greens, mustard greens) serve this warm, room temperature or cold, as an appetizer or main dish, and at any meal. It even makes a great sandwich filling. The trick to this recipe's success is to cook everything slowly so that the flavors really deepen and sweeten. -- posted by blucoat

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

Vegetarian Pot Pie

Mon, 04 May 2009 14:42:42 -0400

This makes a tasty and satisfying vegetarian meal, you won't even miss the meat! Impress you family or guests! Adapted from Aida Mollencamp on the Food Network show, Ask Aida! -- posted by Sharon123

Au Gratin Potatoes With Zip

Wed, 13 May 2009 01:23:55 -0400

A slightly healthier version of the classic recipe, with a little bit of zip added. -- posted by Chef Acosta

Janine's Crepes

Wed, 13 May 2009 01:31:08 -0400

This recipe is the closest I could find to the one our french neighbour would cook up for me and my sister when we were kids.I think its the beer in the batter that makes a difference. -- posted by Wild Thyme Flour

Bistro Potatoes Sauteed With Garlic & Walnut Oil

Thu, 14 May 2009 16:02:08 -0400

This is a simple yet impressive recipe from Patricia Wellss fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive oil. -- posted by blucoat

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Fri, 15 May 2009 10:56:04 -0400

A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!! -- posted by French Tart

Onion and Brie Tidbits

Sun, 17 May 2009 02:54:08 -0400

very simple and so addictive! came up with this for a tea party and it's worth the indulgence of cheese wrapped in puff pastry! -- posted by spiritussancto

Escargots De Bourgogne

Mon, 18 May 2009 14:35:57 -0400

French Cuisine. From www.justfrance.org Serve as appetizer. -- posted by daisygrl64

Crock Pot Crème Brulée

Tue, 19 May 2009 01:52:37 -0400

It sounds strange, but the constant low heat is a terrific way to cook this dish. It's a nice and low stress way to cook this classic French food. Enjoy! -- posted by Nif

Black Chocolate Mocha Pots De Crème

Tue, 19 May 2009 01:53:15 -0400

A very decadent and rich dessert. This custard bakes up soft and luscious and is meant to be baked and served in it's own little pot. Enjoy! -- posted by Nif

Galette Des Rois

Tue, 19 May 2009 01:58:26 -0400

This is from allrecipes.com. I haven't tried it yet. I can say, however, that an almond filling inside of good bread is very good indeed, having made something like that in the past. -- posted by Debbie R.

Buckwheat Crepes

Tue, 19 May 2009 01:58:42 -0400

DH loves buckwheat crepes and I found this recipe in The Best Recipes in the World by Mark Bittman. Thes crepes are a common snack food in Brittany. They can be filled with almost anything savory. The batter should be allowed to sit for an hour before cooking but if you didn't plan ahead or just don't have time you could skip the resting period. The cooking time includes the 1 hour resting time. -- posted by Dreamer in Ontario

Confit of Duck Breast and Sausage Cassoulet

Tue, 19 May 2009 16:23:18 -0400

This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5. -- posted by Mami Janine

Halina's Escargot (France)

Tue, 19 May 2009 17:41:43 -0400

Halina is my stepmom, and this is her recipe. I didn't even like escargot until she convinced me to try it. For you seafood haters, it's not fishy at all. (I don't like much seafood at all because of that.) And the best thing is you don't have to mess with fresh seafood (which makes me go "ewww"). These are canned! You can usually find canned snails in the same place as the canned tuna in your grocery store. -- posted by lazy gourmet

Kahlua French Cocktail

Tue, 19 May 2009 17:42:14 -0400

This drink, invented by Brad Gubbins, the senior instructor in the Toronto Institute of Bartending. The recipe was found in the Toronto Star. -- posted by Dreamer in Ontario

Sweet Nutty Brie

Tue, 19 May 2009 17:55:03 -0400

From Joan of Arc; posted for ZWT 5. I have made this before and it is decadent! -- posted by alligirl

Emeril's Lyonnaise Potatoes

Tue, 19 May 2009 18:21:53 -0400

Taken from Emeril's.com; posted for ZWT 5. -- posted by alligirl

Classic French Green Salad

Tue, 19 May 2009 18:22:00 -0400

This is another recipe from The Vegetarian Passport Cookbook by Linda Woolven. -- posted by Dreamer in Ontario

Pink Champagne & Cream Fondue

Wed, 20 May 2009 01:44:13 -0400

Eating fondue ialways feels like a party and this recipe is especially festive, particularly if you serve glasses of pink champagne with it. -- posted by CaliforniaJan

Cassis-Splashed Melon With French Vanilla Ice Cream & Blackb

Wed, 20 May 2009 15:17:33 -0400

This is a super easy summer dessert that could easily be served to guests. The adult version includes cassis, a French liqueur. You could easily adjust this for kids by omitting the cassis. This idea came from Rachael Ray. Enjoy! -- posted by LifeIsGood

Haricots Verts With Toasted Walnuts and Chevre

Wed, 20 May 2009 15:18:22 -0400

Entered for safe-keeping for ZWT5. From Fine Cooking magazine, June/July 2009. I can't wait to try this! More goat cheese may be added, if you like. -- posted by KateL

Lavender Ice Cream

Wed, 20 May 2009 20:12:30 -0400

A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Simple to make, with a classic custard base enriched with cream. Ensure that the flowers have not been sprayed. Cook time includes freezer time. -- posted by BecR

Savory Palmiers

Fri, 22 May 2009 02:14:17 -0400

Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa. -- posted by LifeIsGood

Fine Cooking Vichyssoise by James Peterson

Fri, 22 May 2009 02:15:22 -0400

Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Refrigeration time not included in preparation or cooking time. -- posted by KateL

Mustard-Rubbed Pork Loin With Blackberry Mustard Sauce

Fri, 22 May 2009 12:22:49 -0400

Unique flavors make this dish something to try. A simple roasted potato or gratin would be the perfect accompaniment. -- posted by TinyBubbles

French Onion Tartlets

Mon, 25 May 2009 11:31:17 -0400

Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8 -- posted by Sharon123

Apple-Raspberry Cake

Mon, 25 May 2009 22:28:06 -0400

Not a traditional cake, it is made in a loaf pan, with two batters. It is very moist and fruity. I haven't tried this yet and the method of removing from the pan is not entirely clear. -- posted by momaphet

French Connection

Tue, 26 May 2009 01:03:38 -0400

Please use good quality brandy. It is very strong so may not be to the taste of those who drink infrequently. An elegant after dinner cocktail, sip slowly and enjoy. -- posted by momaphet

Moosewood Creme Andalouse Soup

Wed, 27 May 2009 15:13:37 -0400

This amazing soup is from the book : New Recipes From Moosewood Restaurant. We like to have this for a change during Ramadan. -- posted by Um Safia

Simple Crepes With Strawberries

Thu, 28 May 2009 01:39:57 -0400

Amazingly simple with elegant taste. I like this for a simple dessert, but you can increase the amount of crepes per serving for a filling breakfast. -- posted by Sue L

Green Bean Salad With Radishes and Prosciutto

Thu, 28 May 2009 23:22:34 -0400

From Bon Apetit, this is a lovely salad or cold side dish for summertime meals. Would be nice for a brunch, as well. -- posted by TinyBubbles

Strawberries With Balsamic Sabayon

Fri, 29 May 2009 22:58:10 -0400

Since barely adorned strawberries are the star in this recipe, please choose plump, red berries. The chilled sabayon sauce is enhanced with balsamic vinegar and the taste will be very complex and delicious with a really good quality aged balsamic, however, it is still wonderful made with a more ordinary balsamic. Prep time does not include chilling time. -- posted by Alan in SW Florida

Chicken W/ Bosc Pears & Rosemary Sauce-Ruby's, Bainbridge Is

Mon, 01 Jun 2009 00:16:28 -0400

Published in Bon Appetit, April 1997. From Ruby's Restaurant, Bainbridge Island, Washington. A dish of chicken with sauteed pears and rosemary sauce. -- posted by swissms

Strawberry Charlotte

Mon, 01 Jun 2009 00:26:31 -0400

Bon Appetit, April 1994. -- posted by swissms

Twisted Chicken Wellington

Tue, 02 Jun 2009 16:46:31 -0400

This recipe is based off of http://www.recipezaar.com/Chicken-Wellington-Puff-Pastry-Wrapped-Chicken-149540 but as I and my family have a severe aversion to mushrooms, I edited it a bit. I also ran out of patience and decided to tear up my chicken and just mix everything to gether about half way through and have found that not only is it much easier but also IMHO better. Due to running out of puff pastry I have aso found that this recipe is very good stuffed into egg roll wrappers. Cooking and Prep time is a rough estimate. -- posted by heres_johnni

Asparagus Tarts

Wed, 03 Jun 2009 13:06:02 -0400

These pretty, savory tarts are a nice side dish for lunch with soup and salad perhaps, or with a formal dinner, and would be lovely at a brunch. -- posted by TinyBubbles

Karen's Smooth French Milk Mussels

Sun, 07 Jun 2009 22:30:48 -0400

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;) -- posted by ~Rita~

Tarte Au Chocolat - Le Florence Restaurant, Reims, France

Mon, 08 Jun 2009 02:29:19 -0400

Decadently fudgy tart. Published in Bon Appetit, May 1994. Would also be good with espresso powder or coffee liqueur added to the filling. -- posted by swissms

Country-Style Coq Au Vin

Mon, 08 Jun 2009 16:12:29 -0400

This is not Croatian or my own recipe. It is French ecipe. I cooked this meal today and I took the recipe from New concise Larousse Gastronomique. It is in fact gastronomic encyclopedia with some recipes. I have changed the recipe a bit because I could not find cockerel blood to thicken the meal at the end. Bouqet garni mention in the recipe consists of bay leaf, thyme, parsley, rosemary, sage and cloves. I have done the recipe with chicken not cockerel but it was great; everyone else thought so. This is how I did it. -- posted by nitko

Savoy Raspberry Tart (Tarte De Savoie Aux Framboises)

Tue, 09 Jun 2009 02:13:58 -0400

Scrumptious raspberries top a layer of vanilla pastry cream for a pretty tart that is reminiscent of a classic dessert from Savoy, France. -- posted by swissms

Take a Big Bite French Onion Dip

Sun, 14 Jun 2009 19:56:34 -0400

This is made with sweet onion, cooked until they carmalize and mixed with sour cream and mayo. Good stuff! Recipe courtesy Guy Fieri for Food Network Magazine. -- posted by Sharon123

South Texas Ratatouille

Sat, 20 Jun 2009 02:28:35 -0400

Awesome Texas style ratatouille! Great served over rice or pasta, with lamb or beef, also great on it's own! -- posted by Sharon123

Parmesan Parsley Roasted Cauliflower

Tue, 23 Jun 2009 01:37:53 -0400

Roasting brings out the sweetness in cauliflower. A little cheese is good too! Adapted from Barefoot Contessa at Home cookbook. -- posted by Sharon123

Potato, Beetroot and Sweet Potato Gratin

Sun, 28 Jun 2009 13:18:47 -0400

If you are looking for a sweet potato dish that looks beautiful and isn't loaded with brown sugar and marshmallows, this is it. From the Australian Women's Weekly. An excellent winter side dish with roast meat or as a vegetarian main course. I used lite evap instead of cream, and baked ricotta with chillies and rosemary. DH & I loved it-- the leftovers made a wonderful lunch to take to work. BTW, beetroot translates to red beets in the USA. -- posted by taxingwoman

Très Rapide French Summer Tarragon Chicken

Mon, 29 Jun 2009 00:47:20 -0400

A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit! -- posted by French Tart

Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Tue, 30 Jun 2009 11:30:22 -0400

Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratts Sherbet Dipper) and you will have an idea of the taste! -- posted by French Tart

Rose Cottage Fragrant Old English Rose Liqueur Syrup

Tue, 30 Jun 2009 11:46:43 -0400

This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift. -- posted by French Tart

Lemon Verbena Ice Cream from a French Country Herb Garden

Tue, 30 Jun 2009 11:53:00 -0400

I grow many old fashioned and unusual herbs in my garden in France, and although many people know Lemon Balm, Lemon Verbena is not so well known, which is such a shame! For me the flavour is MUCH more lemony and intense than Lemon Balm - think lemon sherbet, and you have a good idea of what to expect! The plant has graceful pointed leaves that are a gorgeous pale green in colour. Just scrunching a leaf in your hand to release the aromas can help fatigue or a headache. This is an ice cream I came up with to refresh and revive even the most jaded of palates refreshing and with an amazing lemony zing! You should be able to source Lemon Verbena at any good Farmer's Markets - alternatively, make friends with someone who grows it! (Prep time includes the time to infuse the leaves to extract the flavour.) -- posted by French Tart

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Charlotte Russe

Sun, 05 Jul 2009 12:56:37 -0400

A French dessert created for a Russian Czar. Dress it up with a fruit topping. -- posted by gailanng

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Mon, 06 Jul 2009 14:12:06 -0400

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche. -- posted by French Tart

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

Really Easy, Really Good French Bread

Wed, 08 Jul 2009 10:12:10 -0400

A dear friend gave me this recipe, swearing that it is too easy to mess up- and she was right! It was delicous, better than anything fresh from the bakery! -- posted by stonecoldcrazy

Spinach and Cheddar Soufflé à La Barefoot Contessa

Sun, 12 Jul 2009 09:51:44 -0400

This wonderfully tasty souffle of Ina Garten's is foolproof, I am not kidding! So many of my friends who are not "cooks" have made this - for company or just to impress and it has come out beautifully! To make in advance, prepare the recipe through the step where you add the egg yolks and both the cheeses and the spinach - do thi up to 2 hrs ahead. Keep mixture covered at room temperature then proceed by whisking the egg whites. -- posted by Manami

Chicken Salad in a Creamy Chive and Lovage Dressing

Mon, 13 Jul 2009 15:55:21 -0400

I love my lovage! Moreover, this is a delectable way to use up cold cooked chicken with this wonderful old-fashioned herb! This salad would be perfect for a light luncheon dish or an elegant dinner party starter. I have also made this to take on picnics with great success. Lovage is one of my favourite herbs and I have been growing it for the last 20 years in my herb garden. It is only now regaining its popularity - however, it was a much-used herb in medieval times, and later on, it was often used as a salt substitute. The leaves have a slightly salty, savoury celery-like flavour and are very pungent, so they mused be used carefully in cooking. Anything more than 2 tablespoons of chopped lovage in this dressing will totally overpower all the other flavours - I know this to my cost! An obscure little-known fact! Culinary celery salt and celery seeds are nearly always made with ground lovage seeds, as lovage seeds have a more distinct celery flavour than celery seeds! I am a mine of useful or useless information! -- posted by French Tart

Easy Chocolate Cake - Jacques Torres

Tue, 14 Jul 2009 01:51:35 -0400

Bon Appetit, September 2003. Use high quality chocolate in this bittersweet cake. -- posted by swissms

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Wed, 15 Jul 2009 10:58:51 -0400

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations. -- posted by French Tart

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Fresh Peaches in Sauternes Soak With Angelica and Lavender

Sun, 19 Jul 2009 20:32:34 -0400

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking. -- posted by French Tart

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Aioli Shrimp and Dill Canapes

Thu, 30 Jul 2009 03:03:07 -0400

Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. -- posted by BecR

Ham, Dijon and Cornichon Canapes With Fresh Thyme

Fri, 31 Jul 2009 14:32:08 -0400

Tasty toast triangles of classic French ham with sweet butter, accented with a hint of Dijon, cornichons and fresh thyme. Adapted from a Francine Segan recipe from one of her cookbooks. -- posted by BecR

Lavender and Strawberry Fruit Cup from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:53 -0400

A boozy lavender fruit cup made with vermouth, herbs and fresh strawberries! How good is that! This is another gem of a recipe that I discovered on a recipe card from Wolds Way Lavender Farm in North Yorkshire, England which is just 10 minutes from my parent's cottage. The delicately flavoured drink is the perfect way to unwind after a long, hard day........It is almost better than Pimms, and, as Pimms is my favourite summertime tipple, that is really saying something! Sit back, relax, sip and enjoy! -- posted by French Tart

Fresh Figs With Honey, Yogurt, and Walnuts

Mon, 10 Aug 2009 14:47:07 -0400

Fresh figs cut into 'blossoms' and filled with honey, yogurt and walnuts! These make a great appetizer, or ending to any meal. Truly a food fit for the Gods! -- posted by BecR

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

Tue, 18 Aug 2009 17:19:17 -0400

This recipe with the very long name was submitted to "Bach for More" by a member of the French family of de Broglie, among whose members has been a very famous physicist. This preparation of the dish is a Bordeaux one. -- posted by Dan-Amer #1

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Tomato Tartlets - Aubertin, Villeneuve Les Avignon, France

Mon, 31 Aug 2009 11:20:10 -0400

Tartlettes de Tomates. Published in Bon Appetit, May 1999. -- posted by swissms

French Beans With Garlic and Rosemary

Tue, 01 Sep 2009 11:31:07 -0400

This could be a vegetarian main course for lunch or a side dish with fish or steak. From BBC Good Food Magazine. -- posted by Irmgard

Pumpkin Creme Brulee

Fri, 04 Sep 2009 11:26:46 -0400

If you don't have a brulee butane torch you can put the ramekins an inch under the broiler for 20 seconds. The torch makes it way easier, though! Also, don't substitute pumpkin pie filling for the pumpkin. Then you don't have anything to do with the pumpkin pie spice that you buy every year and use twice. :) You also need boiling water for this. A kettle or coffee maker is helpful. Time does not include chilling time. -- posted by lazy gourmet

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Reblochon Tarts With Bacon & Fingerling Potatoes

Mon, 14 Sep 2009 15:25:34 -0400

F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish thats great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cows-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from Californias Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;) -- posted by Manami

Honey and Orange Madeleines

Mon, 21 Sep 2009 11:40:24 -0400

Recipe from Australian Better Homes and Gardens magazine. I recently made French Tart's Madeleines and totally enjoyed them. I haven't tried this recipe yet.....but posting for safe keeping. I made FT's gluten-free and they were wonderful. I'm hoping to try this recipe soon. You will need a madeleine mould or two for this recipe The article stated that madeleines are traditional French cakes that are cooked in shell-shaped moulds. They were named after a French pastrycook, Madeleine Paulmier, in the 19th cetury. They quickly became popular and are still regularly served as morning or afternoon tea in France. Moulds should be greased and then dusted with either with a fine layer of sugar or flour -- posted by **Jubes**

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Michel Richard Beet Soba Bolognese

Fri, 25 Sep 2009 01:04:26 -0400

I saw that Michel Richard was on "Simply Ming" and having eaten at his restaurant in Vegas, had to watch... This was what he made and it looked so incredible, I put it here for safe keeping! When he processed the beets, he added a bit of water to make it smooth. It was such a beautiful colour, so I'm off to the farmers market to try and replicate it! -- posted by Cadillacgirl

Oven-Fried Fingerling Potatoes

Fri, 25 Sep 2009 01:17:38 -0400

I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family! -- posted by nsomniak6

Shawn Michael's Ratatouille Tartlet

Mon, 28 Sep 2009 14:46:59 -0400

My cousin came up with this while at Culinary school in France. It's awesome with fresh produce in the summer and a great Brunch hit -- posted by GingerlyJ

Leek Soup With Apples and Blue Cheese

Tue, 29 Sep 2009 11:02:07 -0400

This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook. -- posted by Sharon123

Beautiful

Tue, 29 Sep 2009 17:36:52 -0400

Years ago, I discovered this wonderful cognac-based drink with a distinctive French origin. It has only two ingredients, and I have experimented with different brands until I discovered what combination I preferred the most--but do experiment on your own to find out what brands you prefer. It's more of an after-dinner drink to sip and enjoy as you slowly savor every last bit of it. And I really do hope you enjoy it! -- posted by NorthwestGal

Moulin Rouge

Tue, 06 Oct 2009 11:05:49 -0400

I've been told this cocktail is popular in Paris I just love it because it's sweet and light -- posted by GingerlyJ

Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

Mon, 12 Oct 2009 17:56:21 -0400

Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation! -- posted by Wish I Could Cook

Chicken Cordon Bleu Soup

Tue, 13 Oct 2009 14:55:20 -0400

Great easy variation on cordon blue -- posted by KHardee

Delicious Golden Mushroom Soup With Beef Broth Dairy Free

Sun, 18 Oct 2009 09:54:36 -0400

So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too. -- posted by ChandraSoleil

Fondue of the Apocalypse

Mon, 19 Oct 2009 13:36:34 -0400

A smoky, earthy fondue, created for one of my movie watching, wine and cheese parties. -- posted by Blayke Humphrey

Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine

Wed, 21 Oct 2009 12:29:40 -0400

Originally called "All Pink Verrine For a Better Life Verrine toute rose pour une vie meilleure" This would be so lovely for a girl's baby shower or for a wedding... or any summertime party. I got it from here - you must look at how gorgeous the pictures are! http://www.latartinegourmande.com/2007/05/27/all-pink-verrine-for-a-better-life-verrine-toute-rose-pour-une-vie-meilleure/ -- posted by ThatSouthernBelle

Chicken With Tarragon, Garlic & Olives

Thu, 22 Oct 2009 12:19:32 -0400

A tasty cross between a roast and a stew. -- posted by English_Rose

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

French Country-Style Terrine

Mon, 26 Oct 2009 15:19:09 -0400

A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine. -- posted by Cecily Parsley

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Mustard Sauced Green Beans

Thu, 29 Oct 2009 16:30:15 -0400

From Food & Wine -- posted by DeeCooks

Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Thu, 05 Nov 2009 02:02:44 -0500

Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It's great served for lunch on the patio or terrace, or as a starter for a dinner party-- and may be enjoyed either warm, or at room temperature. Serve with a good crusty bread and bottle of wine, et voila! -- posted by BecR

French Pear Hot Toddy

Sun, 08 Nov 2009 20:13:33 -0500

A delicious hot-coffee drink in the French style, made with apricot brandy and Poire Willliam eau de vie. This is a variation of a very old French recipe. -- posted by BecR

French Stuffed Onions

Wed, 11 Nov 2009 12:41:17 -0500

French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, France and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today! Adapted from The Everything Vegetarian Cookbook. -- posted by Sharon123

Truffled Wild Mushroom & Three-Cheese Macaroni/Pasta

Wed, 18 Nov 2009 01:07:10 -0500

Extremely decadent! Use shaved truffles if you want to splurge, but truffle oil will suffice! (be very wary of a "budget" source on truffles...food poisoning usually follows!) Can be an appetizer or main dish...i recommend the latter : ) I've also done with fettuccine and shells! -- posted by GoldsmithLissa

Bread Pudding With Dried Cranberries, Vanilla, and Mint

Wed, 18 Nov 2009 14:37:00 -0500

by the famous Daniel Boulud Can be prepared up to six hours in advance. -- posted by GoldsmithLissa